Dried apricots for pancreatitis: is it possible to eat, the effect on the body

Nutrition on a special diet is the basis of therapy for pancreatitis. The limitation applies to most products. The intake of vitamins into the body should occur in the amount required by the body. Where to get the necessary substances?

When you can and can't dry fruits

By consuming dried fruits for pancreatitis, the lack of essential substances is replenished. Allowed for admission in small quantities.

Acute pancreatitis

Fasting is the recommended therapy for acute pancreatitis. During the first days of the onset of symptoms, you should not eat, removing the load on the pancreas. In the acute form, after fasting, the use of dried fruits is allowed when preparing compote or infusion. The pulp is not eaten due to the presence of fiber and an abundance of carbohydrates, which are quickly absorbed and load the digestive system. The soft boiled parts are removed by filtering the liquid. Sugar is not added during the cooking process; a sweetener is added for sweetness.

Acute pancreatitis and dried fruits prepared in a different form than in liquid form are incompatible concepts. When choosing dried fruits, pay attention to prunes, apples and pears. Is it permissible to cook dried apricots for pancreatitis? Yes, dried apricots are allowed, with similar restrictions.

Chronic pancreatitis

The form of the disease is expressed by a change in periods of exacerbations and remissions. With exacerbations and with an acute form, the use of dried fruits is limited to compotes and infusions.

During the period of remission, dried fruits are allowed, before use it is required to rinse and soak in hot water, removing harmful substances applied by the manufacturer in order to deliver the goods to the buyer in safety and dignity.

It's time to replenish the list of dishes featuring dried fruits. Now this includes cereals, casseroles, baked or stews, pilaf, mousses and jellies, dressing sauces.

The allowed volume of dried fruits per day does not exceed 80 g. If the patient has impaired glucose metabolism, the use of dried apricots should be limited. For any form of pancreatitis, the use of such a sweet is determined by the attending physician who developed the patient's diet.

The benefits of dried apricots

The value of dried apricots is expressed in many useful properties. Dried fruit shows the ability to cleanse the body of toxins, toxins, heavy metals.

In case of cardiovascular diseases, potassium and sodium contained in dried apricots stabilize the water balance, and blood pressure normalizes. Such diseases include arrhythmia, angina pectoris, hypertension.

Dried apricots - dried apricots, dry fruit contains more potassium than fresh fruit and brings more benefits.

The substances necessary for health contained in dried apricots include: vitamin B5, iron, phosphorus, calcium, magnesium, organic acids. Due to the difficulty in digesting food, the amount of assimilated nutrients decreases, it is recommended to replenish them through the use of dried fruits.

Chronic pancreatitis is often accompanied by anemia; the iron required for blood production is replenished by eating dried apricots.

Dried apricots contain vitamin A. The enzyme supports vision, slows down the aging process, and prevents the appearance of cancer. As a dietary product, dried apricots contain trace elements necessary for the body; taking dried apricots is encouraged during fasting days. Dried fruits are used as a natural laxative to relieve constipation and to cleanse the intestines. The diuretic property of dried apricots is in demand when cleansing the body of harmful substances.

Negative impact

If dried apricots are eaten in large quantities, the body is harmed. This is due to the high content of sucrose - in dried fruits it is 80%.

To process such a volume of sweets, an appropriate amount of insulin is required. With pancreatitis, the secretory function of the pancreas is reduced, due to which the hormone insulin is produced in less quantities, as a result, the blood sugar level rises, leading to diabetes.

Without lowering the blood sugar level, the patient makes the gland work to the limit, adding new diseases to the list of already established diagnoses. It is recommended to use less sweet varieties of dried apricots.

Laxative properties, often beneficial, have a negative effect on pancreatitis. Be careful and don't go overboard with quantity. In diseases of the gastrointestinal tract associated with pancreatitis (ulcer, gastritis, etc.), it is supposed to limit the use of dried fruits. Potential harm is the fiber contained in dried apricots in a fair amount, it can unnecessarily overload the gland.

Eating dried apricots for inflammation of the pancreas

By adhering to certain rules, the patient can reduce the risk of possible negative effects and use the food product to the maximum, getting the necessary vitamins and minerals. Dried apricots for pancreatitis are taken outside the period of exacerbations, it is better to limit the intake to 2-5 pieces.

Choose a variety of dried fruits that is neither sweet nor sour. Sweet will affect blood sugar levels, and sour will increase the load on the gastrointestinal tract, already weakened by the disease.

It is not recommended to eat dried fruits on an empty stomach. You should have a snack in advance. It is not necessary to completely exclude dried apricots from the diet, it is full of useful properties necessary for pancreatitis. When choosing dried apricots, pay attention to the look. Dried apricots are supposed to be matte, wrinkled, orange enough, not transparent.

To restore nutritional properties, dried apricots are soaked in hot water or apple juice. After soaking, it is used as an ingredient for various dishes, carcass with meat, rice, steamed with vegetables, or simply eaten soaked. It is useful to add dried fruits to dairy products: natural yogurt, low-fat cottage cheese, kefir, fermented baked milk.

Dried apricot compote

Does not load the digestive system with dried fruit compote. It's delicious and the benefits are obvious. The drink quenches thirst in the heat, gives strength to the body, supplying vitamins and minerals at any time of the year, especially in winter, with an obvious lack of natural immunoprotectors.

1. People who do not suffer from diseases of the gastrointestinal tract add any dried fruits and berries to the compote. With pancreatitis, you need to be careful in the selection of components, avoiding harm to the body. The best choice for acute pancreatitis in the weakening phase is a compote containing dried apples and pears.
2. Prunes with pancreatitis are added to the compote in several pieces. Before adding dried fruits during cooking, they are thoroughly washed, preventing the chemicals contained in store fruits from entering the food.
3. The natural sweetness of the fruit replaces sugar, no sweetener is needed, add substitutes if desired. Thus, the drink will turn out to be more dietary and less high in calories.

To prepare compote, in a saucepan filled with water (2 l), after boiling the liquid, pour 100 g of dried apples and 100 g of pears, several pieces of dried apricots. After boiling again, cook for 5 minutes, leave to cool.